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The prebiotic effect of a red seaweed on bacterial abundance and short chain fatty acid production in a simulated gut model.
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Abstract
The community of bacteria that reside in the human gut and their production of short chain fatty acids
(SCFA) impacts the overall health and immune status of the host. The ingestion of prebiotic components
by the host can enhance the abundance of bacterial species and increase their SCFA production. A South
Australian red seaweed was assessed for its potential use as a novel prebiotic. The whole, dried seaweed
thallus (WH), polysaccharide (PS) and polyphenol (PP) extracts were digested with gastric enzymes and
fermented in a simulated anaerobic gut model with human faecal inoculum. SCFA produced were quantified
by gas chromatography, and the relative abundance of bacteria by 16S rRNA sequencing. Inulin (INU) and
epigallocatechingallate (EGCG) were used as positive polysaccharide and polyphenol controls.
After 24 hr, total SCFA (predominantly butyric, acetic and propionic acids) produced by samples fermented
with red seaweed PS (213.20 µmol/mL), WH (183.94 µmol/mL), and PP (156.17 µmol/mL) were significantly greater
than samples fermented with INU (71.05 µmol/mL) and EGCG (7.76 µmol/mL). WH, PS and PP significantly
improved the Firmicutes/Bacteroidetes ratio compared to INU and EGCG, and the abundance of Barnesiella
species, which are positively associated with regulation of the microbiota composition. WH and PS extracts
(but not PP) increased species diversity, richness, and the abundance of Lactobacillales, Faecalibacteria,
Roseburia, Butyricicoccus, and Blautia which are associated with butyric and lactic acid production, and
immune function. We conclude that extracts from this red species may have potential as prebiotic
functional foods to maintain a healthy gut bacterial composition.